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The Secret to Truly Delicious Scrambled Eggs
If you’ve been using the bowl-and-fork method to make scrambled eggs, this is for you. All those already-initiated, smile smugly and move on.
Why make more washing up for yourself when the eggs you end up with have a boring consistency and flat taste? Just crack your eggs straight into a hot, buttered pan, add seasoning and grated cheese (no milk), wait for the whites to solidify a little and then break it all up with a wooden spoon.
This makes the consistency varied, gives you something to chew on and makes eggs that are way more delicious. You’re welcome.
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